Good Food

This week on Good Food:

Eric Schlosser talks about the "mystery meat" coming into the US and sounds the alarm on our food safety system.

Professor Peter Byck, who made the documentary Carbon Cowboys, checks in to see whether AMP grazing is helping struggling farmers and ranchers.

Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food:

Anna Voloshyna heads to the mountains, the steppes, the Black Sea, and the capital, Kyiv, to explore Ukraine's regional recipes.

On "In the Weeds," we highlight The Arepa Stand where siblings Mercedes Rojas and Zeus Ferrini specialize in Venezuela's favorite dish.

Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food:

Molecular biologist Nik Sharma uses science-forward thinking to deepen flavor and better understand cause and effect in the kitchen.

Jamie Feldmar reports on the AI-powered robots built to kill fish via the Japanese process of ikejime.

Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food:

Chocolate devotee David Lebovitz credits the ingredient with sweetening his ex-pat life in Paris.

Robert Simonson enters the spirit world of bourbon and rye cocktails.

Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food:

Vicky Bennison, the founder of Pasta Grannies, shares and documents nonna-approved regional recipes.

On the Market Report, farmer Alex Frecker talks Honeynut, Delicata and Kabocha squash while chef Marco Gagliardi plans a squash, chickpea, and kale soup that riffs on two classic cuisines.

Connect with Good Food host Evan Kleiman on Substack.